Ragam Keju & Fungsinya

Keju yang terkenal berasal dari negara-negara Eropa seperti :Italia, Prancis, Inggris dan Belanda, saat ini bukan lagi merupakan jenis makanan yang sulit dicari di Indonesia. Hampir disetiap supermarket di temui berbagai merek keju. Menampilkan  jenis keju menurut negara asal dan masing masing fungsinya.

Berikut ini adalah beberapa jenis keju yang bisa digunakan sesuai keinginan kita dalam mengolahnya :

1. Cheddar

Keju Cheddar berasal dari  kota Cheddar - Somerset salah satu daerah di Inggirs. Jenisnya semi hard chesse dan paling populer di Indonesia. Dijual dalam bentuk potongan kotak dan lembaran (slice). Sering menjadi pelengkap makanan soufflé, canafe, hamburger. Atau di selipkan di irisan roti sebagai bekal praktis untuk anak di sekolah. Protein, karbohidrat dan kalsium yang terkandung dalam keju dan roti cukup memberi energy sampai separuh hari.

2. Permesan

Parmagiano Reggiano adalah nama asli dari keju Permesan, pertama kali di produksi di Itali tepatnya di Parma, Bologna dan Mantua. Jenisnya adalah hard cheese yang lebih banyak diparut dalam penggunaannya. Setiap adonan yang beraorma keju tajam pasti menggunakan jenis Permesan. Biasa dipakai sebagai taburan pasta, pizza, muffin, fettucine, salad, sup atau cake klaffer tart keju dengan aroma yang membangkitkan selera.

3. Cream Cheese

Keju jenis Cream Cheese di Indonesia yang dikenal adalah merek Philadelphia, harganya cukup mahal karena termasuk fresh cheese dan  terbuat dari susu full cream yang memiliki cita rasa lembut, dengan tekstur padat. Tapi akan segera melunak dalam suhu ruang. Cocok sebagai bahan utama membuat mayonnaise. Dijual dalam bentuk balok terbungkus alumunium foil, ada juga dalam bentuk kemasan tube plastic. Bagel, cheesecake, filling dan aneka dessert sangat cocok dengan keju jenis ini.

4. Edam

Keju Belanda ini memiliki kemasan sebagai lapisan pelindung lilin dengan 2 warna hitam dan merah. Untuk Edam tua dilapisi lilin hitam sedang yang muda oleh lilin merah. Edam tua beraroma lebih tajam dengan harga jauh lebih tinggi. Cocok sebagai keju taburan, seperti kastengel, nastar dan  kue keju dengan aroma gurih menyengat.

5. Ricotta

Di negara asalnya Italia, pada zaman dahulu dibuat dari sisa susu pembuatan keju. Namun kini pembuatannya menggunakan susu kambing rendah lemak atau tanpa lemak. Hanya supermarket tertentu di Indonesia yang menjual jenis ini. Cake coklat Ricotta Buah Kering, adalah olahan yang sering menggunakan Ricotta. Rasanya yang lembut dengan rasa asin yang netral, terasa enak sebagai isi ravioli, olesan canafe, sandwich dan taburan salad.

6. Mozzarella

Karena rasanya yang hambar, keju mozzarella sering dipadukan dengan permesan untuk mendapatkan rasa dan aroma yang tajam. Untuk pizza, kaserol dan lasagna keju ini berfungsi sebagai pengikat bahan adonan. Terbuat dari dadih susu kerbau dan diproduksi pertama kali di Campania, Selatan Italia. Termasuk jenis fresh cheese.

7. Blue Cheese.

Keju dengan harga yang lumayan mahal ini,  di produksi di beberapa daerah di Prancis yaitu Auvergne, Bresse, Thiezac, Lagneuille dan Landes, dengan merek Roqueport, Gorgonzola serta Stilton dengan fungsinya masing masing. Untuk kwalitas super berstempel A.O.C (sertifikat kwalitas dari Prancis). Masyarakat di Negara Eropa, biasa memakannya dengan champagne terutama di musim dingin. Untuk lidah asia yang tak terlalu kuat dengan aromanya yang tajam, bisa diolah menjadi olesan canapé, salad dan fondue.

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Job Description for Banquet Manager in hotel :

JOB TITLE :  BANQUET MANAGER

REPORTS TO: Sales & Food and Beverage Manager

POSITION SUMMARY:
The Food and Beverage Manager is responsible for co-ordinating the delivery of all food and beverage for functions held in the Hotel and all details pertaining to functions being held in all Banquet and Meeting rooms in keeping with the standards prescribed by management. The position is primarily concerned with front of house activities.

DUTIES AND RESPONSIBILITIES:

1. Achievement of budgeted food sales, beverage sales and  labour costs.
2. Achieve maximum profitability and over-all success by controlling costs and quality of service.
3. Participation and input towards F & B Marketing activities.
4. Control of Banquet china, cutlery, glassware, linen and equipment.
5. Completion of function delivery sheets in an accurate and timely fashion.
6. Help in preparation of forecast and actual budget function sheets.
7. Completion of forecast and actual budget function sheets, Function Summary Sheets and weekly payroll input.
8. Completion of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service.
9. To supervise and co-ordinate daily operation of meeting/banquet set-ups and service.
10. Completion of Banquet Bar Requisitions.
11. Maintaining the Hotel Bar control policies and completion of necessary forms.
12. Following of proper purchasing and requisitioning procedures.
13. Maintain records for inventory, labour cost, food cost etc.
14. Follow-up each function by completing a Function Critique and submit to the Sales & Food and Beverage Manager.
15. Attendance and participation of weekly F & B meeting and Department Head meeting.
16. To assist in menu planning and pricing.
17. Development and maintenance of all department control procedures.
18. Development and maintenance of department manual.
19. Supervision of weekly payroll input.
20. Provides function employee list and hours for gratuities distribution.
21. Provides labour costing information for Function Statements.
22. Supervision of weekly schedules. Schedule staff as necessary to ensure adequate and consistent levels of service
23. Supervision of Banquet Bar Requisitions.16.Responsible for Hotel Bar control policies and completion of necessary forms.
24. Following of proper purchasing and requisitioning procedures.
25. Maintain records for inventory, labour cost, food cost etc.
26. Be available to Hotel Staff at all times by pager.
27. Consistent check of Banquet Food and Beverage quality, Banquet services and Plate presentation.
28. Ensuring that services meet customer specifications.
29. Quality of meeting room set-up.
30. Liaise on an on-going basis with the Food and Beverage Manager to ensure all client needs and requirements will be met.
31. Work with the Chef and Head Server to ensure all arrangements and details are dealt with.
32. Greet the customer upon arrival.
33. Provide quick service for last minute changes.
34. Check Food & Beverage or coffee Break schedule if applicable.
35. Dealing with customer complaints.
36. Staff attitude and appearance.
37. Teamwork/Relations with co-workers and management.
38. Staff is properly trained.
39. Inspection of Meeting Room prior to guest arrival ensuring that client specifications have been met.
40. Co-ordinate the general housekeeping of the Ballroom, Lower Lobby, Lower public washrooms, kitchen, storage areas, entrance areas, etc.
41. Participation towards overall Hotel Maintenance and cleanliness.
42. Effective communication skills.
43. Staff training and development.
44. Department meeting being held monthly.
45. Personal development and growth.
46. Discipline of Personnel when required.

PREREQUISITES:
Education: Degree or three years Diploma in hotel Management or equivalent.
Experience: Previous experience in similar Job role or minimum 4 years experience as Banquet Supervisor. Experience in Hotel management software and Point of sale software.

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JOB DESCRIPTION: Restaurant Manager / Asst. Restaurant Manager

 

REPORTS TO: Food and Beverage Manager / General Manager

DUTIES AND RESPONSIBILITIES:

• Oversea the dining area, supervises food and beverage service staff in accordance with operating policies that he or she may help establish.
• Creates a positive team atmosphere among Team Members.
• Maintains records of staff periodic manner and operating costs.
• Provides feedback and coaching to the Team regularly.
• Understands building capability through Cross training
• Treats all Team Members fairly, with respect.
• Sets high standards for appropriate team behavior on shift.
• Works with food and beverage staff to ensure proper food presentation and proper food-handling procedures.
• Handle guest complaints in restaurants.
• Schedules periodic food and beverage service staff meetings to ensure correct interpretation of policies and obtain feedback from staff members.
• Maintain budget and employee records, prepare payroll, and pay bills, or monitor bookkeeping records.
• Check quality of deliveries of fresh food and baked goods.
• Meet with sales representatives to order supplies such as tableware, cooking utensils, and cleaning items.
• Arrange for maintenance and repair of equipment and other services.
• Total receipts and balance against sales, deposit receipts, and lock facility at end of day.
• Ensures new products are executed properly following roll-out.
• Is capable of handling irate customers with a friendly/calm attitude.
• Ensures product quality and great service.
• Shows enthusiasm about guest within the restaurant.
• Is flexible in dealing with changes/problems (e.g., being short staffed).
• Has effectively forecasted restaurant needs.
• Shifts priorities and goals as work demands change.
• Prioritizes tasks effectively to ensure most important tasks are completed on time.
• Delegates and follows-up effectively.
• Taking Ownership of issues or tasks and also give detail update of the F&B manager and the General Manager.
• Seeks, listens and responds to Guest feedback.
• Coaches team on how to exceed Guest expectations.
• Does not blame others; takes accountability for problems.
• Effectively identifies restaurant problems through reports and can ideate & execute to resolve the same
• Proficiency in using computer software to monitor inventory, track staff schedules and pay, and perform other record keeping tasks.
• Proficiency in Point of sale ( POS ) software, inventory software, Restaurant guest satisfactory tracking software etc.
• Assist in planning regular and special event Menu.

PREREQUISITES:
Education:
Degree, High schooling or one years Diploma in hotel Management or equivalent.
Experience: 
Has effectively managed Team Members for 12+ months.
Previous experience in similar Job role.
Coached and improved performance of at least one poorly performing Team member/Manager

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